Directions

Stir rice wine vinegar into rice and fluff with a fork. Let cool to room temperature if the rice is still warm.

In a small bowl, combine crab, mayonnaise and Sriracha (if using), and season with salt.

In a separate small bowl, add avocado and lime juice and mash to slightly combine.

To assemble, grab a large dry measuring cup. (We used a 2-cup measuring cup for one big serving, but a 1-cup measuring cup will work just as well). Pack some of the cucumber into the bottom of the cup to create an even layer. (The amount you use will depend on the size of the measuring cup.) Sprinkle chives on top. Next, spoon in the avocado and press down with a spoon to make the layer compact. Add some of the crab meat mixture in an even layer, then add the seasoned rice until it’s slightly above the rim of the measuring cup. Press down with a spoon to make sure all layers are compact.

Run a butter knife along the edge of the measuring cup. Place a small plate on top of the measuring cup and invert the cup onto the plate. Carefully remove the measuring cup to reveal the sushi stack. Repeat with remaining ingredients to make three more stacks.